Sweet Potato Bake

Serves 6



2 large sweet potatoes, peeled and cut into thin wedges

1 butternut squash, peeled, seeds removed and cut into thin wedges

3 tbsp olive oil

Pinch of salt

1 ½ cups Mandolé Orchard Unsweetened Almond Milk

300g ricotta

1 tsp nutmeg



  1. Preheat oven to 200°C.

  2. In a large roasting tray combine the sweet potato, butternut squash, olive oil and salt.

  3. Roast in the oven for 20 – 30 minutes or until slightly golden and the centre is looking a little soft. Remove from the oven and transfer the sweet potato and butternut squash to a greased casserole dish.

  4. In a blender, mix together the almond milk, ricotta and nutmeg. Pour the mix over the potato and pumpkin and roast for a further 10 – 15 minutes or until golden edges form on the top.

  5. Serve up and watch the compliments start rolling in. 
  6. Enjoy!

    Tootie x